• Preheat oven to 180°C.
• Line a baking tray.

For the Chicken Skin Salt

• Remove the skin of one small chicken and salt it generously
• Place on the baking tray and cook for 30-40 minutes or until golden brown and crispy
• Allow to cool, then using a mini processor, blitz into a powder.

For the Choux

• In a saucepan, combine the water, butter, and salt. Bring to a rapid boil before adding the plain flour.
• Cook for 5-7 minutes or until a thick crust forms at the base of the saucepan.
• Transfer the hot roux to the bowl of a stand mixer and, using the paddle attachment, mix on medium speed until all the steam dissipates.
• Once the steam has completely disappeared, start adding the eggs, a little bit at a time, and mix until the dough comes together to a silky, shiny batter. Season with salt and pepper and set aside.

For the Gochujang Mayo

• In the cannister of a stick blender gently place the egg yolk.
• Add lemon juice and oil and salt.
• Place a stick blender over the yolk and holding down start to blitz. Blend for 2 minutes until all the oil is emulsified, gradually moving the blender around to incorporate more oil into the emulsification.
• Once emulsified, add Gochujang paste and mix into the mayonnaise.
• Transfer into a serving bowl and set aside in the fridge.

For the Choux Filling

• Prepare a hibachi or increase the oven temperature to 220°C.
• Remove the ends of the 6-8 baby leeks and char them on a hibachi or place in the oven for 8-10 minutes, until browned and cooked through.
• Meanwhile, remove the tentacles of the baby squid and slice them into 2mm slices.
• Finely slice the charred leeks and gently fold into the choux batter with the squid. Transfer the filling and the choux batter to a piping bag and set aside in the fridge.

To Fry the Fritters

• Heat a deep fryer to 180°C.
• Cut the end off the choux piping bag to create a 12mm opening. Into the oil, squeeze the piping bag to achieve 4cms dumplings of batter. Carefully pinch off into the hot oil. Repeat until there are approximately 10 dumplings in the fryer, don’t overcrowd the fryer.
• Fry for 3 minutes then flip each one and cook for another minute, until golden brown. Drain onto a paper towel-lined tray. Repeat with remaining batter.

For the Kombu Floss

• Take two pinches of floss and coat with self-raising flour and fry at 180°C for 5 seconds.
• Dust with the chicken skin salt.  Set aside.

To Assemble the Choux

• Allow to cool and then make a slit in each bun.
• Pipe a small amount of the filling into each choux.
• Arrange the choux buns in a basket and add the fried kombu floss amongst the buns.
• Dust with more chicken salt.
• Serve with lemon cheeks and the gochujang mayo.